Carrot Cake with Cream Cheese Frosting

by

Drop

POSTED Thu, April 16, 2020

Serves

10

Total Time

100 MINS

Calories

857

Our signature triple-layer spiced carrot cake is packed with walnuts and cranberries, and sandwiched together with a classic cream cheese frosting.

recipe-image

    INGREDIENTS


  • Light brown sugar icon
    Light brown sugar

    350 g (about 1 ¾ cups)

  • Egg icon
    Egg

    3 (about 150 g)

  • Sunflower oil icon
    Sunflower oil

    330 g (about 1 ½ cups)

  • All purpose flour icon
    All purpose flour

    350 g (about 2 ¾ cups)

  • Baking powder icon
    Baking powder

    10 g (about 2 teaspoons)

  • Baking soda icon
    Baking soda

    3 g (about ⅝ teaspoon)

  • Ground cinnamon icon
    Ground cinnamon

    10 g (about 1 ¼ tablespoons)

  • Ground ginger icon
    Ground ginger

    5 g (about 2 ¾ teaspoons)

  • Carrot icon
    Carrot

    350 g (about 7)grated

  • Walnuts icon
    Walnuts

    75 g (about ¾ cup)chopped

  • Dried cranberries icon
    Dried cranberries

    75 g (about ¾ cup)

  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut

    50 g (about ½ cup)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Milk icon
    Milk

    as needed

  • Salted butter icon
    Salted butter

    50 g (about 3 ½ tablespoons)room temperature

  • Powdered sugar icon
    Powdered sugar

    350 g (about 2 ¾ cups)

  • Cream cheese icon
    Cream cheese

    150 g (about ½ cup)

  • Pomegranate seeds icon
    Pomegranate seeds

    as needed

  • Walnuts icon
    Walnuts

    as neededchopped

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Grease 3 clean round pans
  • 3. Line with parchment paper
  • 4. Add light brown sugar, egg and sunflower oil to a clean large mixing bowl
  • 5. Beat until well combined then set aside
  • 6. Add all purpose flour, baking powder, baking soda, ground cinnamon and ground ginger to a clean large mixing bowl
  • 7. Whisk briefly until blended
  • 8. Mix dry ingredients into batter
  • 9. Add carrot, walnuts, dried cranberries, unsweetened shredded coconut, vanilla extract and milk to the batter
  • 10. Pour batter into 3 round pans evenly
  • 11. Bake until skewer tests clean - 25 min, 170°C
  • 12. Let cool - approx 5 min
  • 13. Turn out onto cooling rack
  • 14. Add salted butter and powdered sugar to a clean large mixing bowl
  • 15. Beat until creamy
  • 16. Add cream cheese to the frosting and mix
  • 17. Assemble content of round pans with frosting
  • 18. Sprinkle with pomegranate seeds and walnuts

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